Friday, October 3, 2014

Braised Pork

Let’s talk about braising.  This may be my favorite way to cook meat.  Low and slow for a tender flavorful taste with each bite. You can easily accomplish braising in a slow cooker but I wanted to try it out in the oven.  I was surprised and excited by the deep flavor and the ease of cooking it this way.  You can create a large amount of food for a dinner party or a tailgate party with this.  
To braise, set your oven on a lower temperature, such as 300 degrees. Add liquid to the meat to slow cook.  Cover the dish with foil and leave it alone until fork tender.  Typically tougher meats, such as chuck roast or pork shoulder are excellent for braising. 

Braised Pork

10 servings
30 minutes to prep
90 -120 minutes to cook
·       1 Vidalia Onion
·       2-3 lbs. of Pork Shoulder
·       2 Cups of Cherry Tomatoes
·       1 tsp. Paprika
·       1 Tsp. Garlic powder
·       1 tsp. salt
·       1 tsp. pepper
·       2/3 Cup Flour
·       2 Tsp. Olive Oil
·       2 Cups of Water

Preheat oven to 300 degrees. Ready a large baking dish.  Chop up onion and spread on the bottom of the baking dish. Dredge pork shoulder slices in flour, coat evenly.  

Brown pork in a skillet with Olive oil.  

Spread out slices onto the baking dish with the onions.  Add tomatoes to baking dish. Even sprinkle garlic powder, paprika, salt, pepper, and water.

Cover with Foil and braise in the oven for 90 to 120 minutes until fork tender.  Once fork tender, shred meat if desired.
Serve with mashed potatoes, dumplings, or noodles.

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